Just had a second and wanted to thank all of you for all the suggetions and help. Finally got my pizzeria opened. Below is a pic of a margherita I made today. We are trying to figure out the oven here, it is a little touchy. Like I said before we were forced to start out with a pre fab Italian oven. There is a window of time every day where it makes a very authentic Napoletana pizza. The main problem seems to be that the convection temp cannot keep up with the deck temp. I can't wait to buy a hand made oven from Napoli. I was going to wait until I opened another pizzeria, but I don't think I can wait, I already have a space saved for one as soon as I can afford it! I will put up some better pics when I get the chance......

Sorry it keeps telling me my jpg file is too large and I am about to fall asleep...I'll take a better pic tomorrow anyway.

E-mail the pictures to youself, when you do that a box will pop up and ask you if you want to keep the picture the original size, click no. You will get the option to make it smaller then. Use 640x480 or maybe 800X600. And the send it. You then should get a small enough picture to post here.

All in all I wish Steve would set the max picture size to 200kb. That would work for most pictures I have.

« Last Edit: January 09, 2006, 10:27:38 AM by Trinity »

Logged

It's an Earth food. They are called Swedish meatballs. It's a strange thing, but every sentient race has its own version of these Swedish meatballs! I suspect it's one of those great universal mysteries which will either never be explained, or which would drive you mad if you ever learned the truth.

E-mail the pictures to youself, when you do that a box will pop up and ask you if you want to keep the picture the original size, click no. You will get the option to make it smaller then. Use 640x800. And the send it. You then should get a small enough picture to post here.

All in all I wish Steve would set the max picture size to 200kb. That would work for most pictures I have.

Use 800 x 600 pixels in jpeg format with medium to low picture quality (high compression) and the image will be under 100 Kb.

200 Kb is just too big for several reasons -- 1) it wastes disk space, 2) it wastes bandwidth, and 3) dial-up users will hate you!

Congratulations Sumeri !I hope all your wishes and dreams come to realization.It would be nice to hear your comments and observations as you develop your business,but on the other hand I hope you are too busy!Well done, David

Logged

If you're looking for a date... go to the Supermarket.If you're looking for a wife....go to the Farmers market

SUMERI: Good morning. I would like to extend my best wishes to you for your new establesment. I also live in Las Vegas, on the west side. I almost never eat pizza out, maybe once a year, but if I do I go to PIED PIPER on Decatur next to ARIZONA CHARLIES CASINO. I would like to come over to meet you & to enjoy one of your pizza's soon. Can you post your address & phone # to me???. I live right by the entrance to the I~215 beltway at Tropicana. Again Good luck in your new bizzz~nizzz. ~DINKS.

Finally got a second to check back.Dinks, we are in Henderson off the 215 freeway. Exit Valle Verde and go south for 1 mile, we are on the corner of Valle Verde and Horizon Ridge.

David,I decided to at least put an explanation on the menu about how pizza is eaten in Italy. Some of my servers still ask if people want it sliced, but they are learning. If they don't ask only about 10% of the people later ask to have it sliced. If they ask the customer if they would like it sliced about 90% say yes.In my opinion the pizza right out of the oven is like a piece of art, really sucks to have to butcher it before the customer gets to see it.We had the Morello oven installed. I'm sure it's a great pre fab oven for all styles of pizza except Napoletana. I say if you are trying to do the authentic Napoletana style pizza jump through whatever hoops you have to to get a hand made oven from one of the companies Marco has suggested.I can't wait until we are busy enough to warrent a second oven, I promise you it will be a beautiful hand made one from Napoli no matter what I have to do or spend to please the health department.We are able to work with it and create a very authentic pizza that I am happy with, but I know it can be better and that bugs me.We have our first food review coming out on Thu. in the paper, I'll post a link then.

SUMERI: Good morning. I would like to extend my best wishes to you for your new establesment. I also live in Las Vegas, on the west side. I almost never eat pizza out, maybe once a year, but if I do I go to PIED PIPER on Decatur next to ARIZONA CHARLIES CASINO. I would like to come over to meet you & to enjoy one of your pizza's soon. Can you post your address & phone # to me???. I live right by the entrance to the I~215 beltway at Tropicana. Again Good luck in your new bizzz~nizzz. ~DINKS.

Logged

Pizzamaker, Rib Smoker, HomeBrewer, there's not enough time for a real job.

MARK: Good morning. No, not yet Mark. This pizza palace is half way to the military cemetary where my late wife is buried.It is quite far 33 miles. I plan in being there for my usual one hour visit on St. Valentines day (Feb. 14th).Then on the way back home I will stop in & enjoy a pizza for my dinner. The last one I had in a pizza joint was Oct. 2004 with a date. It was very good. One of the few places that use Hi-G flour. Anyway my friend, I will certainly send you a post when I get back. Thank-you for your interest, I appreciate it. Good luck & have a nice day my friend. ~CASS.